I made this adaptation of my original – and very popular – Peach Traybake from A Girl Called Jack, last weekend for Mrs J’s local cycling club. She reported back that it had all vanished within minutes; the most popular of the three cakes at the tea stop by far. I was very chuffed – although I had also made the other two as well! Recipes for those to follow later – for now, please enjoy this utter delight. I used defrosted frozen cherries as they come ready pitted and are cheaper than fresh ones (I long for the careless frivolity of being able to spend both time and money hurling fresh cherries into cakes!) but tinned cherries and glace cherries work just as well.

I’ll also be posting a vegan edition later down the line using applesauce in place of the eggs; I just want to test it first as this is a particularly moist cake so I’ve a feeling it won’t be a straight simple swap and that the other ingredients may need some tweaking, so bear with me on that one. It’s just a quarter past three in the morning as I’m writing this one up (I couldn’t sleep, so have learned to get up and do useful things instead of lay awake being annoyed at myself) and as much as my small family appreciate my baking, I’m not sure they’d appreciate me clattering around in the kitchen at this hour of the morning. If you’re absolutely hankering for the vegan version and I haven’t got around to it in a fortnight or so, feel free to give me a gentle reminder on social media or in the comments section below!

Makes 9 generous pieces from 21p each. Prices quoted are correct at the time of publication.

250g butter or baking block, 55p (55p/250g, Tesco)
200g sugar, 13p (65p/kg, Tesco)
3 eggs, 39p (£2/15 mixed weight free-range, Tesco)
200g self-raising flour, 6p (45p/1.5kg, Stockwell at Tesco)
120g frozen cherries, 50p (£2/480g, Tesco)
100g white chocolate, 30p (30p/100g, Ms Mollys at Tesco)

First preheat your oven to 180C/350F/Gas 4, and ensure there is a shelf in the centre or just below it. Lightly – and I mean very lightly, as this is a fat-rich cake so barely needs it- grease a 20cm x 20cm small cake tin. Or thereabouts; exact measurements aren’t necessary, but bear in mind that a slightly larger tin will cook faster as the traybake will be more shallow, and a slightly smaller one will take slightly longer as the batter will be more dense, so if deviating from the 20×20, adjust your timings to take it into account.

If you’re using frozen cherries and they’re still, well, frozen, pop them into a microwave proof bowl and zap them at full power for 90 seconds to defrost. Remove and stand to one side. (The cherries, that is, not you. Come back! Oh god, I’m turning into my Dad already.)

Dice your butter into 2cm x 2cm cubes and pop it into a large mixing bowl. Add the sugar and one of the eggs, and mash together with a fork to soften the butter, until you’re able to beat it together into a sloppy buttercream consistency. Add the other two eggs and beat in well, then mix in the flour until well combined into a thick but smooth batter.

Roughly chop your chocolate into small chunks, and tip into the batter along with the cherries. Fold in briskly, then scrape the whole lot into the prepared tin. Smooth the top with the back of your spoon, making sure the batter is pushed into all four corners, then place into the oven.

Bake in the centre of the oven for 50 minutes, or until a sharp knife inserted in the centre comes out clean. Remove and allow to cool in the tin for 10 minutes to firm up, before cutting into 9 equally sized pieces (or unequally sized, depending on how much you want to share it!). Serve warm or cold. Leftovers (ha!) will keep in an airtight container or food storage bag for up to three days, or in the freezer for three months. Defrost and warm through to piping hot to serve for best results.

Click here for my books!
All text copyright Jack Monroe.
This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.

This post may contain affiliate links, which means if you purchase any of the products recommended here, I may earn a small commision.

Source link


  1. Wow, superb weblog structure! How lengthy have you been blogging for? you make running a blog look easy. The full glance of your web site is magnificent, as well as the content!

  2. Excellent goods from you, man. I’ve understand your stuff previous to and you’re just extremely excellent. I really like what you’ve acquired here, certainly like what you are stating and the way in which you say it. You make it enjoyable and you still care for to keep it wise. I can’t wait to read much more from you. This is really a terrific web site.|

  3. Hello i am kavin, its my first occasion to commenting anyplace, when i read this article i thought i could also create comment due to this sensible post.|

  4. I was wondering if you ever thought of changing the page layout of your blog? Its very well written; I love what youve got to say. But maybe you could a little more in the way of content so people could connect with it better. Youve got an awful lot of text for only having one or two images. Maybe you could space it out better?|

  5. Howdy, i read your blog occasionally and i own a similar one and i was just wondering if you get a lot of spam feedback? If so how do you protect against it, any plugin or anything you can advise? I get so much lately it’s driving me insane so any assistance is very much appreciated.|

  6. Pretty nice post. I just stumbled upon your blog and wished to say that I have really enjoyed surfing around your blog posts. In any case I will be subscribing to your rss feed and I hope you write again soon!|

  7. I’m really enjoying the theme/design of your site. Do you ever run into any browser compatibility problems? A couple of my blog audience have complained about my blog not operating correctly in Explorer but looks great in Firefox. Do you have any advice to help fix this problem?|

  8. Just wish to say your article is as astounding. The clarity in your post is simply nice and i could assume you are an expert on this subject. Fine with your permission allow me to grab your RSS feed to keep up to date with forthcoming post. Thanks a million and please keep up the gratifying work.|

  9. Thank you for the auspicious writeup. It in reality used to be a leisure account it. Look complex to far added agreeable from you! However, how can we keep up a correspondence?|

  10. Hey there just wanted to give you a quick heads up. The words in your article seem to be running off the screen in Safari. I’m not sure if this is a formatting issue or something to do with internet browser compatibility but I figured I’d post to let you know. The layout look great though! Hope you get the issue fixed soon. Cheers|

  11. Wonderful goods from you, man. I’ve have in mind your stuff prior to and you are just extremely fantastic. I actually like what you have received right here, really like what you are stating and the way in which by which you assert it. You’re making it enjoyable and you still take care of to stay it sensible. I can not wait to read much more from you. This is really a tremendous web site.|

  12. Hi just wanted to give you a quick heads up and let you know a few of the images aren’t loading correctly. I’m not sure why but I think its a linking issue. I’ve tried it in two different browsers and both show the same results.|